Dessert: United States – California – Fig and Walnut Olive Oil Tart

Serving Size: 8

Approximate Time

Prep 30 min

Cook 55 min

Additional 1 hr 15 min

Total 2 hrs 45 min

Ingredients

- 1 1/4 cups (150 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/4 tsp (1.5 g) fine salt
- 1/3 cup (80 ml) extra-virgin olive oil
- 2 tbsp (30 ml) ice water, plus 1 tbsp (15 ml) if needed
- 1 tsp (5 ml) vanilla extract
- 12 oz (340 g) fresh figs, stems trimmed
- 1/4 cup (50 g) light brown sugar, packed
- 2 tbsp (30 ml) pure maple syrup
- 1 tbsp (8 g) cornstarch
- 1/4 cup (60 ml) water
- 1/2 cup (60 g) toasted walnuts, coarsely chopped
- 1 tsp (5 ml) lemon juice
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (1.5 g) fine salt
- 2 tbsp (30 ml) extra-virgin olive oil, divided
- 1 tbsp (15 ml) maple syrup (for glaze)
- 2 tbsp (15 g) chopped walnuts, for garnish
- Pinch flaky sea salt (optional)

Instructions

1. Preheat oven to 375°F (190°C). Lightly oil a 9-inch (23 cm) tart pan with removable bottom and set aside.
2. Make the crust: whisk together 1 1/4 cups (150 g) flour, 1/4 cup (50 g) granulated sugar, and 1/4 tsp (1.5 g) salt in a bowl. Stir in 1/3 cup (80 ml) olive oil and 1 tsp (5 ml) vanilla until the mixture resembles coarse crumbs. Add 2 tbsp (30 ml) ice water and mix until a cohesive dough forms, adding up to 1 tbsp (15 ml) more water if needed. Press the dough evenly into the tart pan up the sides. Chill 15 minutes.
3. Blind-bake crust: line the chilled crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 5–8 minutes more until the crust is set and barely golden. Remove from oven and reduce oven temperature to 350°F (175°C).
4. Prepare figs: reserve 6–8 small whole or halved figs for the top (about 6–8 figs depending on size). Chop the remaining figs (about 8–10 oz / 225–280 g) into 1/2-inch pieces.
5. Make fig–walnut compote: in a medium saucepan combine chopped figs, 1/4 cup (50 g) light brown sugar, 2 tbsp (30 ml) maple syrup, 1 tbsp (8 g) cornstarch, and 1/4 cup (60 ml) water; whisk until cornstarch is dissolved. Add 1 tsp (5 ml) lemon juice, 1/2 tsp (1 g) ground cinnamon, and 1/4 tsp (1.5 g) salt. Cook over medium heat, stirring occasionally, until the mixture bubbles and thickens, about 5–8 minutes. Remove from heat and stir in 1/2 cup (60 g) toasted walnuts and 1 tbsp (15 ml) olive oil. Let cool slightly.
6. Assemble tart: spoon the warm fig–walnut compote into the pre-baked crust and spread evenly. Arrange reserved halved or whole figs on top, cut side up, pressing gently into the compote.
7. Glaze and bake: brush the fig tops with the remaining 1 tbsp (15 ml) olive oil mixed with 1 tbsp (15 ml) maple syrup. Bake at 350°F (175°C) for 20–25 minutes, until the filling is bubbling and the figs are lightly caramelized.
8. Finish and cool: remove from oven and sprinkle with 2 tbsp (15 g) chopped walnuts and a pinch of flaky sea salt if using. Cool the tart on a rack until room temperature, then chill at least 1 hour to fully set before slicing. Serve at room temperature.